32 oz. frozen hashbrown potatoes, thawed
1 carton sour cream
1 tsp. salt
1 can cream of chicken soup
1/2 c. melted butter
1/2 c. diced onion
1/4 tsp. pepper
2 c. grated sharp Cheddar cheese

Mix together and pour into a buttered 9 x 12 inch casserole and then top with cornflake crumbs or bread crumbs. Bake in a 350 degree oven for 45 minutes. Freezes well.